Last year a friend shared her recipe for Irish Coddle, which I’d never heard of but was a favorite of my friend and her husband. It’s basically a stew of sausage and potatoes and onions. Her version had sweet potatoes in it. Last year I made it with plain Russet potatoes and it came out great. This year I added some chunks of carrots as well.
The broth is a mixture of chicken broth and apple juice, which is really good.
Serve this with soda bread.
Keep this in mind next St. Patrick’s Day. It’s a nice one-dish meal, warm and filling and you can stretch it to feed more by adding more potatoes and carrots.
Irish Coddle Recipe
- 1/4 pound bacon, cut in 1" pieces
- 1 pound bangers or other mild sausage
- 1 onion, sliced
- 1 clove garlic, minced
- 4-5 potatoes (Russet or sweet), peeled and sliced or chopped
- 1-2 carrots, peeled and cut in slices or chopped
- 1 cup apple juice
- water or chicken broth
- In a Dutch oven or sturdy pot with a lid, cook the bacon pieces until done, then remove onto a paper towel.
- Brown the sausages in the bacon grease and remove from the pan.
- Cook the onions and garlic until softened, about 5 minutes.
- Remove extra grease from the pan.
- Add the meats back into the pot along with the potatoes and carrots. Add the apple juice, then add enough water or broth to just come up to the top of the potatoes. Bring to a slow simmer, cover partially, and cook an hour or so, stirring now and then.